Research & Reviews : Journal of Food Science & Technology
Volume 6, Issue 2 (2017)
Published
Table of contents
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A Comparative Study to Assess the Nutritional Status of Government and Private Primary Schools’ Children in Pyuthan Municipality, Pyuthan, Nepal
Abstract: The future health of individuals depends on the quality of life of the children. Proper nutrition for school-aged children is very important to their health, cognition and subsequently their educational achievement. A schools-based comparative cross-sectional study was conducted, which has assessed the nutritional status of government and private primary schools’ children in Pyuthan municipality, Pyuthan, Nepal. A total of 330 children, aged 5–12 years of age attending class 1–5 and …
Published in Research & Reviews : Journal of Food Science & Technology · Vol. 6, Issue 2, 2017 · pp. 1–15 Read article
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Fruit Yield Production Potential of Tomato Genotypes during Summer Season
Abstract: The aim of this experiment was to investigate heat tolerance of tomato genotypes (C11, C21, C41, C71, WP10, FP5 and HT025) during summer under Sylhet condition. The experiment was laid out in randomized complete block design with three replications. The highest number of branches per plant was recorded in C71 (15.41) and lowest was recorded in WP10 (2.43). Stem diameter ranged from C51 (4.29 cm) to C71 (3.11 cm). The …
Published in Research & Reviews : Journal of Food Science & Technology · Vol. 6, Issue 2, 2017 · pp. 16–22 Read article
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Sensory Evaluation of Snacks Made from Composite Flour of Sweet Potato and Wheat Flour
Abstract: The study focused on proximate analysis and sensory evaluation of snacks made from composite flour of sweet potato and wheat flour mixture at various levels. 5 kg of fresh potatoes were washed, peeled and sliced thinly. They were blanched, drained and sun dried. They were later ground to powdery form. Various blends of potato flour with wheat flour at various levels of substitution were made at 25, 50, 75 and …
Published in Research & Reviews : Journal of Food Science & Technology · Vol. 6, Issue 2, 2017 · pp. 23–28 Read article
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Comparative Study of Vegetable Oil as Lubricant for Aluminium 6063-T6 Alloy
Abstract: The present study investigates the performance of different food grade vegetable oil for lubrication of aluminum 6063-T6. In this study, comparisons of five oils, i.e., soyabean oil, sunflower oil, refined bleached and deodorized (RBD) Palmolein and peanut oil with straight cutting oil as lubricant (without water soluble). Design of experiment is based on taguchi L9 orthogonal array where input parameters are disc RPM, sliding distance and load and output parameters …
Published in Research & Reviews : Journal of Food Science & Technology · Vol. 6, Issue 2, 2017 · pp. 29–39 Read article
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Nutrient Composition and Quality Evaluation of Composite Bread with Jackfruit (Artocarpus heterophyllus) Seed Flour
Abstract: Jackfruit (Artocarpus heterophyllus) seeds were used to develop composite bread; and nutritional quality and sensory properties of the resulting breads were evaluated. The percentage of jackfruit seed flour (JSF) used in preparing the bread was 5%, 10%, 15% and 20%. From the proximate analysis it was found that the whole wheat flour and JSF contained 12.56% and 13.14% of protein, 0.85% and 0.80% of fat, 0.62% and 1.82% of ash, …
Published in Research & Reviews : Journal of Food Science & Technology · Vol. 6, Issue 2, 2017 · pp. 40–48 Read article